Authentic Indian Butter Chicken with Broiler-Charred Thighs
Master this Indian butter chicken recipe featuring yogurt-marinated thighs and a silky tomato-cashew gravy. Better than murgh makhani restaurant style.
If you are looking for a true, deep-flavored Indian butter chicken, forget the watery take-out versions. This recipe relies on a double-punch of flavor: a heavy yogurt-and-spice marinade for the chicken and a velvety, buttery sauce that achieves its legendary texture through a blend of soaked cashews and simmered tomatoes.
To replicate that smoky murgh makhani restaurant style at home without a tandoor, we char the chicken thighs under a high broiler. This creates the essential 'burnt bits' that infuse the gravy with a subtle char, balancing the richness of the cream and the aromatic punch of dried fenugreek leaves.
This butter chicken recipe is unashamedly indulgent. By emulsifying cold butter and heavy cream into the sauce off the heat, you create a glossy finish that clings perfectly to a piece of warm garlic naan.
Ingredients
The Chicken Marinade
- 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1/2 cup (120g) plain full-fat Greek yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp Kashmiri red chili powder (or mild paprika)
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp lemon juice
- 1 tsp kosher salt
The Makhani Gravy
- 2 tbsp ghee or neutral oil
- 1 large yellow onion, roughly chopped
- 1 can (14 oz / 400g) crushed tomatoes or tomato purée
- 1/2 cup (70g) raw cashews, soaked in hot water for 20 minutes
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp coriander powder
- 1/2 tsp cinnamon
- 1/2 cup water
The Finish
- 4 tbsp (56g) cold unsalted butter, cubed
- 1/2 cup (120ml) heavy cream
- 1 tbsp Kasuri Methi (dried fenugreek leaves), crushed between palms
- 1 tsp sugar or honey
- Fresh cilantro for garnish
Instructions
- 1
Whisk the yogurt, ginger-garlic paste, lemon juice, and marinade spices in a large bowl. Add the chicken, toss to coat, and refrigerate for at least 30 minutes (preferably 4 hours).
- 2
Arrange the marinated chicken in a single layer on a foil-lined sheet pan. Position your oven rack to the highest level and broiler on high; char the chicken for 6-8 minutes per side until blackened spots appear and the meat is cooked through.
- 3
Heat ghee in a large pot over medium heat. Sauté the onions until translucent, then add the ginger-garlic paste and sauté for another minute until fragrant.
- 4
Stir in the crushed tomatoes, cumin, coriander, cinnamon, and salt. Simmer for 10-12 minutes until the oil starts to separate from the edges of the sauce.
- 5
Drain the soaked cashews and add them to the pot with 1/2 cup of water. Simmer for another 5 minutes to soften the nuts.
- 6
Transfer the sauce to a high-speed blender (or use an immersion blender) and process until completely smooth and silky. Strain through a fine-mesh sieve back into the pot for a true restaurant texture.
- 7
Bring the sauce back to a gentle simmer. Fold in the charred chicken and any juices from the sheet pan. Simmer for 5 minutes to allow flavors to meld.
- 8
Turn off the heat. Stir in the sugar, crushed kasuri methi, heavy cream, and cold butter cubes one by one until melted and glossy.
- 9
Garnish with a drizzle of cream and fresh cilantro. Serve immediately with basmati rice or naan.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 39 g
- Carbs
- 16 g
- Fat
- 52 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 840 mg
Tips
- → Don't skip the straining step. Passing the blended sauce through a sieve is the difference between a grainy home curry and a professional murgh makhani.
- → Kasuri methi is non-negotiable. These dried fenugreek leaves provide the distinct 'restaurant smell' that defines butter chicken.
- → Use Kashmiri chili powder. It provides a vibrant red color without the aggressive heat of standard cayenne, allowing you to use enough to flavor the dish properly.
- → Avoid boiling the sauce after adding the cream and butter, as this can cause the fat to separate and lose its emulsified sheen.
FAQ
Can I use chicken breast instead of thighs?
You can, but thighs are highly recommended. The high heat of the broiler can dry out breasts, whereas thighs remain juicy and stand up better to the rich gravy.
Why does my butter chicken taste too acidic?
This usually happens if the tomatoes aren't cooked down long enough or if they are particularly tart. Adding a teaspoon of sugar or honey at the end balances the acidity perfectly.
How do I make this nut-free?
Omit the cashews and increase the heavy cream to 3/4 cup. The cashews provide a specific earthy thickness, but a cream-only version is still delicious.
What is the difference between Butter Chicken and Tikka Masala?
Butter chicken (Murgh Makhani) is creamier and more buttery with a smoother sauce, while Tikka Masala is usually more tomato-forward, spicier, and contains chunks of onion and bell pepper.
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